Light in flavor and texture, no excessive stickiness.
In terms of its taste and mouthfeel, Sasamusubi rice is very similar to the well-loved Sasanishiki variety. The cooked rice has an excellent aroma and glossy color, and unlike stickier varieties, you can taste the individual grains of rice. Light in texture, with plump grains that stay soft even after cooling down, Sasamusubi is an ideal choice for sushi and other Japanese dishes, and its versatility and delicious flavor make it popular with everyone from children to professional chefs. In a market where sticky and chewy rice varieties like Koshihikari tend to dominate, Sasamusubi stands out as a unique variety which distinguishes itself from the mainstream.
A flavor that delights palates all the world over.
When sushi chefs from around the globe gathered in Japan for the 2015 World Sushi Cup, they had the opportunity to taste and cook with Sasamusubi rice, the variety selected for the competition’s creative division. Sasamusubi earned high praise from these Japanese food professionals, who noted the distinct and tender grains which do not clump together, as well as the deliciously light taste which brings out the delicate flavors of vegetables and seafood, fish stock, and side dishes. As Japanese cuisine continues to surge in popularity around the world, it deserves a rice like Sasamusubi to show it in its best light.
Soaking for an hour before cooking is the secret to perfectly cooked rice.
Perfect rice is not something that can be rushed, and for Sasamusubi, allowing the rice to soak for sixty to ninety minutes before cooking can make all the difference. Soaking the grains allows the rice to hydrate and cook more evenly, resulting in a beautifully fluffy texture. Sasamusubi rice remains delicious even when cold, making it perfect for rice balls, bento box lunches, and other meals on the go.
